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Eating Wild
Hosted by three hunting and fishing buddies with a lifetime of culinary experience between them, Outdoor Journal Radio's Eating Wild podcast brings folks from all walks of life to the boat, tree stand, and kitchen to tell the stories and answer the questions around the pursuit and preparation of wild fish and game.
Eating Wild
Episode 55: Fishing With Gold
Ever wondered what it’s like to fish with a champion? Well, you're in for a treat! We kick off with musky legend Siege, aka Christopher Showtime Jansen, bringing his A-game and a treasure chest of tournament tales. Picture this: epic catches, mad skills, and the kind of camaraderie that makes you want to grab your rod and reel. Hosted by Top Dog Pereira and Daniel Martins, this segment is a love letter to the sport, celebrating the joy and competition that makes angling more than just a pastime—it's a way of life.
Then, brace yourselves for an adrenaline-packed fishing expedition with MMA champ Cody Kovacek. Despite battling the elements, Cody’s technique and dedication shine through as he expertly hooks a largemouth bass in a moment so emotional, you'll feel like you were right there with us. With renowned guide Taro Murata leading the way, our crew of podcasters and YouTubers had an unforgettable adventure, proving that fishing and martial arts share more in common than you'd think. Experience the thrill of the catch and the bonds formed through shared passions.
Our journey wraps up with a multi-species fishing trip that had it all: unexpected challenges, culinary delights, and even a lifesaving stop at the Schnitzel Shack in Lindsay, Ontario. We recount running low on gas, the thrill of landing a muskie, and the pure joy of discovering local gems. Plus, we discuss the best cooking oils, the value of natural resources, and give a shoutout to our amazing giveaways. This episode is a rollercoaster ride of emotions and insights, making it a must-listen for anyone who loves the great outdoors.
Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at eatingwild@odjradio.com
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Speaker 5:Back in 2016,. Frank and I had a vision to amass the single largest database of muskie angling education material anywhere in the world.
Speaker 6:Our dream was to harness the knowledge of this amazing community and share it with passionate anglers just like you.
Speaker 5:Thus the Ugly Pike podcast was born and quickly grew to become one of the top fishing podcasts in North America.
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Speaker 5:The Ugly Pike Podcast isn't just about fishing. It's about creating a tight-knit community of passionate anglers who share the same love for the sport. Through laughter, through camaraderie and an unwavering spirit of adventure. This podcast will bring people together.
Speaker 6:Subscribe now and never miss a moment of our angling adventures. Tight lines everyone.
Speaker 7:Find Ugly Pike now on Spotify, apple Podcasts or wherever else you get your podcasts. Welcome back to another episode of the eating wild podcast. I am your today studio live. Christopher show time. Jansen live. Now. The studio cj is joining us. We're here, uh, co-host top dog perera and daniel martins. Of course, they're always with us, busy as usual. But uh, we will be collabing very shortly. The four skins will be together. But we got an amazing show lined up today. In fact, siege, we got a show that is a. It's going to be quite the I guess I'm going to say recent activities of the Eating Wild podcast, meaning that this is like this episode is representing something that happened a week ago and we couldn't wait to get on and talk about it today. And you know, we got a chance of a lifetime. I'm going to say a lifetime because not every day you get to fish with a champ. Okay, you mean me, or Well?
Speaker 2:you fish with me all the time, man, what are you talking about? I do call you champ?
Speaker 7:People don't know Siege. Siege is a musky champion. He is a four-skins champion. Is it multiple times or?
Speaker 2:just one Multiple times and some bass in there too. But hey man, I'm not going to pump my old tires on your show. You know what I mean.
Speaker 7:Hold on a second, Are we talking about the big beige tournament made by Joka Pereira, the Brazilians, the Portuguese in the Munchie Cake Tournament.
Speaker 2:I won that one. I won the belt a couple times. Maybe Bear Creek Big Bass Open a couple times. I hear you, yeah, but I got sick of the gold. My wife got sick of dusting it all the time, so I had to give it away.
Speaker 7:I hear you, man, and I'm going to tell you right now. I'm a champ too. Everybody listening. I have won the muskie belt a couple times. I've won the big beige tournament a couple times as well. Let's just put that out there. And all a muskie. I won all mine on muskie, not pike. There's no runner-up muskie or pike. That had to take the belt because nobody caught a muskie. That year Mine were all muskie champ.
Speaker 2:Yeah, I'm lacking. The only gold hardware I'm lacking is the crappy. I need to get that one.
Speaker 7:You know what? Lou's been on fire, man. I know what's going on and I'm going to say this he started popping them after year two that we created the crappy, the Invitational Only Fores skins, exclusive crappy tournament. This guy went off the rails and, uh, you know he, I gotta say lou, he deserves the belt, he deserves it 100, even though martin's got the biggest one, barnes got martin's got a hog yeah, man, that thing was uh, that thing would look like a smallmouth bass.
Speaker 2:It was round like a football, it was a pig. But yeah, back to what you were saying with the champ we have to recap our fans. If you've seen on socials, eating Wilds had a busy May and June.
Speaker 7:Oh man, it's been nuts, brother, it's been nuts. Yeah, if you could touch base on, I guess, bring us back siege. What about a month ago when, uh, we decided to reach out to uh cody kovancek? We had him on our show pre-fight. Yes, uh, while he was training and he labels himself as the best fisherman in m. And I'm going to tell you something Siege For the fans listening right now. We experienced this firsthand.
Speaker 2:This guy is an absolute stick. That's a bold statement to say with that nickname. It's a bold statement. So we took him up on the offer, or we sent him an offer to hit the water. If our listeners know he obviously he won the unified Bantamweight belt. So he did. We were there front row. We were pretty loud. I don't think I. I think I lost my voice for about four days after that Siege.
Speaker 7:I got to be honest. You were nervous as absolute shit. We were in the limo. We took a limo, by the way, we took a stretch. We're going to the prom. We're going to the prom. We don't get out much. We first stop was at Top Dog's house. Picked him up. He was out at Taro. Taro Murata, I mean Fish City Tours, this guy's I mean, if you haven't checked out his latest youtube video that he just dropped with jay siemens like I gotta be honest, this guy's. This guy's on a different level. We all know, through the, the skills that taro has. But he joins us, we get in the stretch and then our nerves were shot because we just had cody on three days prior before his fight. So now it's like this guy's our friend you know what I mean.
Speaker 2:He's's such a nice humble kid like I mean tome we, you and I talked about it. I think he's 24, 25, yeah, could you imagine how big of a head we would have if we had that belt at 25? Good shot that he's going to the big show in ufc and he's so humble. What do you say to us in the after? Or, by the way, for fans listening uh, after he won, we, a bunch of 40 year olds that we are, went to the after our party downtown toronto, yeah, and we went and, uh, we went there and we're a little out of place, but it was all good. But uh, first thing he said to us ah, belt's cool when we go on fishing. Yeah, like man, you just want to fish in, let's just go fish on, you know, won the champ.
Speaker 7:I mean, he dominated the whole fight. In my opinion I might be a little bit biased, the guy maybe got one shot in, but that's about all I saw. And uh, when we're going fishing, when are we going fishing? So it's funny. So we're fast forwarding. A week after the fight, yes and uh, we reach out to cody and we're like listen man, we're uh, we already had taro booked on the calendar because after our crappy excursion we said we got to get together for bass opener, musky opener and we need to fish the corthras because it's our backyard and taro knows those lakes from the 90s. We're going back to 90s. This guy's got graphs on his fish finder from the 90s. And you reached out to Cody and I don't even know how it took place.
Speaker 2:Yeah, we were talking, we were following him up. I was following up after the podcast. We're going to be looking to have him as a regular guest on the podcast. We're going to have a check in with the champ and we're going to follow his career man with fishing and with MMA and the UFC. So we're touching base, like that. And he said when are we fishing? And we've had a lot of guests on the show. They say when are we fishing? And we put dates out there and we get it. Everyone's busy, right. Yeah. But he called us out, said let's go. So we made it work with cody and, uh, he came down to the, the cuartas and what a crew we had. We had two podcasters, an mma champ and a youtuber, slash fishing guide, mixed ages.
Speaker 7:You know what a crew we had on that one was motley crew brother, like we could have started a band right there we've been a country version of Motley Crue and I'm going to tell you right now we got to pre-fish.
Speaker 7:It's funny because I called you and I'm like Siege, you know the sun doesn't go down till 10 o'clock, so you know you can finish your work, finish your nine to five. You know where we all work till about five o'clock. We could be on the water by 6 30 and still get three hours of fishing in, right, and you, you're like tone, I, even, I, even you're right like I'm not gonna take my time.
Speaker 7:I'm finishing work and I'm firing up the the highway and I said I did the same thing. I said, yeah, I'm going up, I'm going to try to get up there. Uh, for you know, past five, I think it was 5, 30 by the time I got up there. And for you know, past five, I think it was 5.30 by the time I got up there and right away I plugged the boat in because I knew Cody was coming up the night before with you, right? And I think Taro said he was on 14 days straight.
Speaker 7:So this guy was and he just finished filming two or three days with Jay Siemens. Then he's at sale signing autographs, yep, and then they go out there and get a world record, which I'm not going to talk about here because you have to watch the show out in Lake Ontario. So this guy's exhausted and you know we had quite the day planned and obviously we wanted the champ to have a good experience with us as well. But we went out there and we played a little that night. When Cody got there we got into a little bit of rain. You know it was rain. We were kind of on and off. We're like are we going out? We're not going out. I don't think we hit the water till about 7 o'clock.
Speaker 2:Yeah, you're right. It was one of those days where you see the rain clouds and they come in and then they split. And then it was this should we, should we not? And yeah, we did. And you know what it was? A lot of it was just to go out there and just do fun fish, and that's when we saw that's when we saw it Siege. We saw the hook set from the champ.
Speaker 7:And we saw the handle come to truth right there. The best fish in MMA. This guy popped a large mouth that I watched on tv when the pros are in the tournaments fishing the junk when they call the fish. Yeah, this guy called the fish. He did a bay brood, he pulled a bay brood, he fired this. I think he was using a frog, I can't remember. Yeah, hollow, hollow belly frog, hollow belly throws it in and he literally called the fish. This thing came over. He watched this fish fly over from the pads and he's like oh, watch, this, boom, hook set was like hook set, martins. I've never seen a guy lean into his rod like that. He brings in this hog. We're screaming. What does he do? Puts the belt over his shoulder because he brought the belt, folks, that belt was yeah, that was a must, that was a must, that was part of the contract, yeah, this guy puts the belt over his shoulder, grabs you and says get in the picture.
Speaker 7:And I don't know if you posted this picture yet, siege, but I was emotional brother.
Speaker 2:That was that would have hit me there's one with you and one with him and anyone knows we fish with a lot of people and it's okay. Like a lot of people say, yeah, I love fishing and I do it all the time. But then you get on the water and you see, you know and I'm not knocking anyone everyone has a style of fishing. Some people put on the little minnows and live bait and they catch the walters and they call it a day. This is a different style of fishing. But when I saw how patient Cody was with his hook set and a lot of people that throw frogs and what I'm talking about you can't just lean back when you see the splash you know he waited patiently to see that frog in the largy's mouth and then he set the hook and I'm like, okay, yeah and uh, you know what he can.
Speaker 2:He's a multi-species fisherman, you and I. I mean I know you fish the river, uh, growing up, and you you've do the salmon, the trout and all that stuff. But like I mean him, like I mean anything that swims, the pictures he was showing us on his phone. He can't even post half this. I was talking to him today. He can't even post half the stuff because it has background shots and you know how it is. You get the keyboard ninjas on.
Speaker 7:Instagram. I was even going to mention some of the pictures, but I'll keep the spots out of tune. But this guy's popped fish all over Ontario and I'm talking about from Bay of Quinte to Niagara Falls, ontario Like he hits the water. And I remember you asked him. You were like you know what are you going to do? Because now he's training, he's back. His coaches were like listen, it's a funny story because you told me you said he had his week off. He wasn't even supposed to be fishing and he just asked his coaches if he could join us and his coaches gave him the time. But this guy's back in the gym. So now he was telling you he can only fish like two, three hours at a time and it's sporadic, right yeah, he's a big, uh, he's a big.
Speaker 2:That's why I expect, or appreciate, the shore guys. He's a big shore guy and, uh, he picks his battles, he goes out and he just grinds, he, he. We're sounding like his agent, by the way, are we?
Speaker 7:though we got it. Listen our the eating wild podcast is about sharing our experiences. The four skins get together and we need we have been building up data for years. We have stories me and you can sit here, siege and talk for hours about multiple um, you know um, and sit here, siege and talk for hours about multiple. You know stories and fishing stories. But you know, we're in the present time now and I feel like our listeners have heard some of our crazy adventures over the years and we're just getting started. We're a year into the podcast. But you know, this to me was a special one and the reason why we're talking so much about it is because the Eating Wild podcast brought us to this, brought us to Terro Morada, brought us to Cody Kovacek has brought us to this other, you know world, which is the fishing and hunting and outdoor world, and we have to let everybody listening take the adventure with us. Yeah, for sure.
Speaker 7:And we need to paint the picture, so paint this picture. You got a guy who's from Niagara Top Team, who is the unified champ, represents Canada and loves fishing. He does the guys. You know what? We said it to Taro when we were watching him fight he's got the Rapala logo on his shorts. When do you see that on a UFC fighter? It's just cool, right, it's what we do, man, it's nuts, yeah, rapala 13 fishing.
Speaker 2:Kosa sunglasses and he represents and the cool thing is he's a lot like us, even though we're a lot older than him. He only represents brands he truly respects and tried true and tested Wow, that was a hard one for me that he believes in and we're a lot like. Let's face it, we're a lot like that we could have. We might have had some sponsors that that just don't make sense.
Speaker 7:It didn't make sense for us. I don't uh.
Speaker 2:yeah, you're 100, yep and another good thing is with him tony's being his age, I think it's a great sign for what the fishing is going to be like for this younger generation, because he is such a good stick and he is a younger guy multi-species, you know a lot of people thought really that fishing was kind of dying off, it was an old man's mentality or you know. But to see younger guys like him and uh, so passionate about it and he's so respectful for the fish, you know what I mean. He's not just going out there for the picture and then, you know, throwing the air and all that stuff. So it's phenomenal, man. And the best part is we're giving him leg kicks on the boat. He was teaching me how to check leg kicks while we're fishing.
Speaker 7:How many times do we get to do that? I almost asked him to put me out. I was Cody. If you're listening to this, put me out next time. I need to know what it's like I mean.
Speaker 7:I've been punched out, but I've never been choked out and put me in the standing guillotine. I'm in. In fact, if anybody watching the fight Siege, if anybody has caught in his socials and you saw how he won that fight Siege, you got to tell everybody what that move was and how many times you even hear this finishing move.
Speaker 2:I've never heard of it personally before. We were watching it and hey, you know what, tip our hat to his opponent. His opponent was a tough kid. Yeah, 6-0. 6-0. 6-0. And Cody was giving him head kicks and he was giving him, he took it, the guy never. And then it went to the ground and Cody rolled with him and then he got them into. I've never heard of this before. It's called the calf slicer Really cool name. By the way, I was telling him that should be a fishing lure. You know what I mean? I'm going to toss the old calf slicer and see if this muskie will hit it.
Speaker 7:Yeah, and Frank from the Ugly Pike, like he's been. I've been chatting a bit with Frank and you know, talking to him about the calf slifer. It's a very, very rare, very rare, uh, finishing move. And for him to pull that off to win the belt in Toronto in front of his hometown fans, just amazing. And listen, we got to bring it back to the water. We had, yes, a great pre-fish with him couple hours. I knew that night this guy was the real deal. How amazing was it that we got to sit down in the old lodge put on YouTube and we're watching videos of me cooking, of Cody knocking people's faces off, and we're just watching and we're narrating as we're going in. It was cool man.
Speaker 2:Yeah, he was explaining the fight breakdown while we're watching it. I've never had that before. You know as much as we're always geeked up about fishing and all that stuff. But we are geeked up on mma, you know, and we've been, we've been following that forever and and to have him narrate the fights for us to be like, oh, check this out, he decides to do this move and I did that, right, and I'm like holy cow man, and it was, yeah, it was great.
Speaker 7:And then the real fishing started when the next day, mr Murata showed up, right, and then, basically after he showed up now he showed up probably I'm going to say I don't know 7.30, 8 o'clock in the morning, and he was mentioning on the phone actually the night before, that there was potential catastrophic weather coming to that area. And we don't give a shit, we're just like whatever get over here, we don't care, we're just like whatever get over here, we don't care, we're going to figure it out. And I think it's fair to say, siege, that we were prepared for it. But we weren't prepared for it because the day changed and if you could tell our listeners exactly what we mean by the day changed because we decided to throw a curveball to ourselves, and I don't even know if it was the right decision, and you know, still to this very minute, I don't even know if it was the right decision, but I feel like it was.
Speaker 2:Well, we got a lot of curveballs and every angler knows out there that mother nature does not care if it's your day off work and you want to fish. But that morning we're up, we had our lattes, we had a beautiful smash malecca expresso. Sun was out, the birds were chirping, it was beautiful, man, it was hot and guess what? There happened to be a bass tournament going on the lake the same day. What the fuck were the chances of that? A wednesday? Uh, 99 boats and a small lake in the cuartas. We're like, oh my, oh my God, you know what are we going to do. And then we decided to switch from bass to go for Kawartha muskies and, yeah, you can take it from there. What we ended up doing?
Speaker 7:I'm just because I got it's giving me the bumps. So we decided and the only reason why they say this I feel a little bit responsible for the whole thing because I mentioned going from one lake to another through the Trent Severn.
Speaker 2:Yes.
Speaker 7:And Taro's eyes lit up like a Christmas tree. So I mentioned that. Hey, by the way, I'm pretty sure we can get to this certain lake from this lake, right, and I might have embellished the timing to him. I think you know I've done it before. I think it's about half hour rip. Yeah, well, the problem with Taro Murata is that he fucking knows everybody. Yep. So you're driving through, you know a certain area, area, and this guy's stopping to say hi to people that are fishing the tournament because, and because they all know he's got catching cook all over his boat. Yeah, fish city tours.
Speaker 7:He's got hashtag, you know yeah genetic response, whatever the hell it says, powder, powderch powder, Perch powder. And people know who he is. Right, the guy's a legend in his own ways, that's for sure. Whether if you follow Taro for his fishing or whether you follow him for just straight entertainment, I follow him for both. People know who he is. So it was funny. He was like yeah, my buddy Steve I think his name was Steve is fishing this tournament. He's going to win this tournament. And you know, he's like I already know where he's at. He's in the thick cabbage. And then he was telling me oh no, I don't even think he's fishing where he wants to fish. He's probably fishing where his partner wants to fish.
Speaker 7:And next thing, you know, we're cruising and he sees his buddy. He's like, hey, what's happening? And he's like I told you I'd see him. And anyways, we get to the locks and I've never experienced this before fishing or boating in my life and I didn't know what the hell was going on. And you have to pay, you have to purchase, I think it was $25. And the guy was giving us a full-out education on how much water is being, you know, dumped and how much water, raising the boat, lifting the boat, blah, blah, blah. And the next thing, you know, the. It was like the floodgates of heaven opened up and we were onto a different lake and we were, the needle was pinned on empty and the nerves were shot.
Speaker 7:I looked at you, my anxiety was pinned on empty and the nerves were shot. I looked at you, I looked at you and I and and nobody you know it says between siege and I looked at you and I was like you, okay, but you knew, and you looked at me and you're like no no, I was uh, I wasn't anticipating this day.
Speaker 2:I was anticipating being on the lake and you know I wasn't prepped for it, but it's all good and uh, it was just we were going so far. I'm like what's happening? And then when tarles, we're out of gas, I'm like do you think we'll make it back? And he put up that hand gesture, maybe, and I'm like, oh man, I gotta be. You know, I gotta your mind starts going. I gotta work tomorrow. Are we gonna be out here? We're so far away and all these gas stations.
Speaker 2:We got the camp and, mind you, uh, to our listeners this was.
Speaker 2:We didn't even cast a line yet this is 11 in the morning it's 11 and everyone knows, like you, want to be fishing at, like you know, real early before that hot sun comes up and it was hot and uh. So we finally found a gas station. It was all good. We got snacks and we filled up. And taro, like you said, tone taro had hadn't fished this lake in a long time and he had ways or um marks on his gps from, like you know, 2012 you know what I mean.
Speaker 7:He even said 1995 for joking, because that's that's, that's how long he's been fishing the Kawartha area. Yeah, right, yeah. And it was funny because the sense of relief when we finally found, actually sorry, I'm going to back up a bit we went to an island that he had marked on his graph, yes, and he literally said we're getting a muskie here, we're getting one Like this is like, if I remember this one said we're getting a muskie here, we're getting one Like this is like, if I remember this one spot, we're getting a muskie here.
Speaker 2:Yeah.
Speaker 7:And so we're still on empty. But we had to stop because we went to multiple marinas. Nobody's got benzina. These days, fuel is like a hard thing to find. For some reason, even on my lake, I can't get gas anywhere other than Goreski's. For some reason, even on my lake, I can't get gas anywhere other than goreski's. And uh, we went to two marinas. Both told us basically to f off. Yeah, so we stop at this island. And and this is what I mean about fishing with a guy like taro he's literally telling you siege, okay, sieges, weeds. Literally 40 feet. This way, cody put a tube on smash, put on this, put on this, and within his fourth cast that we got to that spot, cody finally hooked into his first ski.
Speaker 2:Yeah, I believe Cody was actually throwing blades before that, and then he brought out his white tube. The white tube, yeah, oh man. And then bang. And I mean and I'm not exaggerating, obviously Everyone knows the Kawarthas the muskie doesn't get too big there. There is big ones, but to pull up on a spot and when someone calls it out, is still muskie fishing and it's very impressive, no matter what size the muskie is. And he hasn't been there for years. Then the champ did it.
Speaker 7:Champ put it in, put it in, put in the boat, and then just the vibes of the boat just went, you know, from 50 to 100, right, right and and the thing that was that was cool about that is it almost was like an icebreaker, because when he finally got into that fish, when he finally was like bam, I felt a sense of relief that, okay, this guy's not going to have a shit time. You know, taro produced on the first spot. We got that fish and then it was like, okay, now all we have to do is find gas, because now I want to fish. Now my nerves are shot. You see, the fish come both side.
Speaker 7:I think we missed one, somebody might have missed one, or we had a follow-up, and you know, when the follow-ups happen, your nerves start popping. And then, but to see Cody get that fish, and then we got that picture of him with the belt on his shoulder, holding the muskie. That's been all over social media and it was like, okay, the day's begun, you know. But you were still feeling there was still that thing in the back of your mind like are we going to run out of gas? Are we stranded on this lake? Because we're at least an hour boat ride back and the weather was starting to get rough.
Speaker 2:Yeah, like you would. If this would happen when I was in our 20s, when it used to happen, I'd be like, yeah, whatever, yeah, whatever, man, we're good. It's so weird that the older you get, you start thinking like you know it's the responsibility comes in. I don't know what it is, man, and you're right. Then we found gas, and then we got snacks, and then you had that ice cream sandwich that, yeah, that changed your life brought you back to life I may have had a drink at the marina.
Speaker 2:They're serving nice cold beers and sometimes I like those, if anyone knows that yeah, ice cold and and uh, the.
Speaker 7:the one thing that changed me was is it's crazy, when you have a group of guys and we talked about this you have a group of guys, one, one person that's not feeling the greatest. Yeah, kind of you kind of stick together Like you, kind of all feel it. Yeah, negativity, me knowing that you know we could run out of gas and Siege wasn't doing. Well, the champ is with us and we got Taro.
Speaker 2:Weather's getting bad.
Speaker 7:Weather's getting, the sky was turning. And then the guys at the locks. What did they say to us? You got to be back at 530 or we're boned 5.30.
Speaker 2:We're stuck on the water, yeah, and we're like all of a sudden and everyone knows that's listening to the podcast, that's a fisherman or fisherwoman that the worst thing is when you have a deadline. I hate that. I hate that when we're like okay, I got to be back at the dock because we got to go do this and all that. I hate deadlines. When I'm fishing, I like turning off my phone and I fish until it's dark. And when the lock guy and girl said, okay, you have until 5.30. I'm like, oh man, what happens?
Speaker 7:when we get into fish at 5?
Speaker 2:Yeah, we get into my, you know.
Speaker 7:And then I'll just remind me about this, because there was a time when we, you know, we're fast forwarding here, we're skipping a lot of information, but basically because we're skipping a lot of information, but basically because we're on the topic, we didn't know this, but if there's lightning in the air, they shut that thing down yes, and there were there were.
Speaker 7:The skies were black and we didn't know this. We actually found out. We found out when we got there. But I'm fast forwarding, so you know I'm gonna. I have to say kudos to you and to taro on this, because we, we finally got gas, we grabbed a whole bag of snacks. Guju was back up in the boat and you know, we finally get to this spot and I think it might have even been me. I think I said to you like Siege, do your thing, get your jerk bait out, get your mega bass out and do what you do, because we were throwing big stuff. We were throwing, like. You know, one thing about taro is he's always. I've seen that guy change his rod and his baits like 15 to 20 times per spot because he's always and that's what makes him the fisherman that he is and the guide that he is. He's always. You know he's chasing, he's chasing, he's chasing, plus his electronics. He guy reads his electronics, he gets fired, gets fired up. But you actually did it. You went old school and what happened?
Speaker 2:Yeah, we were prior to that. For a good two hours we were throwing the typical Kortha muskie baits, like you know the grinder, the big grinder, spinner bait, the Meps, muskie killer. You know a lot of inline baits, a lot of Shadzilla juniors, and prior to that the only fish we got on the muskie bait was Cody's on the water wolf tube, so they weren't clicking, they weren't going. And then Taro marked some walleye and then you said, do your thing, siege. And you know I put on my jerk bait rod, just maybe get some, you know some meat for the, for the boys. And uh, and then boom, it just started. It just started. We were getting walters, we were getting smallies, we were getting more musky and then, you know, we were finessing for them, we were doing bass techniques. But if we didn't downsize, I don't think we, I think the only fish we would have got boated was the one Cody got.
Speaker 7:I really think so, and when we say downsizing it's and we make you know, taro's got the genetic response. You know, triggering the genetic response. That's the new hashtag. But one thing I will say about downsizing and about, you know, the Kawarthra lakes is that I think the benefit is is that that one lure caught every single species that I mean I've seen you get a smallie, I've seen you get a largey, I've seen you get a muskie, I don't know if you got a Walter. You lost something huge. You snapped your rod. Actually, we got to talk about that.
Speaker 2:Yeah, that's the only bad part about downsizing. And then you get one of the bigger muskie to commit on your bait and unfortunately I had a broken rod. But thanks to Pro-J Tackle, by the way I'm off topic but they sent me a replacement uh replacement rod within two days and it's my favorite mega bass rod that I use for jerkbait. So thanks to uh, the guys at pro j tackle love you guys and uh appreciate the support. But yeah, it was just we. We went bass fishing for musky and I think you got to do that on the course, as you obviously start with uh, the grinders and the meps, musky killer and the swim baits and you know.
Speaker 7:But it's just every time we fish lately, if there's walleye there, there's bass, there there's musky and and that's what happened to me I, I, taro, taro set me up with the ned rig, yeah, and I lost probably the biggest muskie of the day and, to be honest, I didn't even see it, but I know it was a big muskie because I was trying to loosen my drag and he had power pro. I'm not sure what his leader was like, but I remember the and I'm smiling because I'm all like you know, cody's right next to me and my rod's popping off and it's pulling drag, and then next thing you know, my drag just wouldn't stop and I'm like okay this isn't a Walter, this isn't a Smalley, this is a muskie, for sure.
Speaker 7:Bang snaps off Two casts later, happens to Cody. Cody hooks into a big muskie and we were finesse fishing because, you know, taro got us onto a school of Walters. But I want to talk to you quickly about the Walters and I wanted to ask you your opinion on this because I was thinking about it a lot after the fact and we rolled up onto these Walters and we weren't looking, we weren't targeting them, and then Taro was like oh my God, walleye, these are walleye for sure. He was looking at his. I'm'm not gonna say what his brand of electronics are, but he had those electronics. He's like I know these are walters. He's like I'm going.
Speaker 7:He goes into his compartment, grabs his rod, fires his rod down. First cast, boom, walter. Yeah, looks at cody, you want to eat some beige, I want to eat some beige. Okay, we're keeping this, keeping this wall dirt in the slot. We're going to have some Kawartha walleye, which is great, because I haven't seen any because of the lake I'm on. It's shut, yeah, it's shut down, yeah. So he pulls out this beautiful golden black walleye and the cast. After bang again right away. What did we all start doing? We all started changing our rods.
Speaker 2:Yeah, yeah, you know you again right away. What did we all start doing? We all start changing our rods.
Speaker 7:Yeah, yeah, yeah, you know you kept going, the jerk man. I'm like this is amazing. I love this is the trip. Right here we're. We're going from muskies to bass. Next thing you know we're walleye fishing and the cool part was for me is to just the feeling to know that I don't even know what I'm gonna get. You have no idea like it's, like I'm in the ocean again. When you're ocean fishing, you're fishing for yellowtail snapper. Next thing you know you hook into a blackfin tuna, a mahi-mahi, a grouper. You just don't know, and you know we all just it was nuts man, we were all just going crazy changing baits and it was awesome.
Speaker 2:Right, it was awesome. And then the whole time I'm looking, I'm like, oh no, the lock's closing soon. I'm like we got on to them. Yeah, and every, like you said, every species. And yeah, man, it was just to see how much the musky were hanging that shallow with all those other species. I would have never guessed it, man, but it makes sense. I mean, we caught some really good eater Walters. And then there was a lot of small wallies there too, and that makes sense, man, why those muskie were just hanging around there. But, yeah, don't be scared to downsize, because if we stayed on those baits all day, like I said previously, we might've boated one muskie, and that's great, that's great. Squirt muskie, whatever you know, they're not a dime, a dozen, but this is the fact. We downside and at the end of the day, it's lucky for us because we are addicted to the. Was it? The tug is your drug, like I mean, we're multi-species fishermen. Obviously we love catching muskie, but like we wanted to eat too. So we wanted walleye and it was just.
Speaker 2:It worked out really good and it was a lot of laughs and it was, it was just it was. It was a blast man and then it was, and then and then.
Speaker 7:And then you got the, the fast forward part that I talked about. We, we headed as fast as we can back to the locks, yeah, and there was the gentleman there who opened the gates of heaven for us, who brought us back and said you guys are mighty lucky, because we were ready to shut down because there's lightning in the air and we're just like, okay, it's absolutely pouring at this point we have the best rain gear, especially myself. I'm going to say I spent a lot of dough on my Sims rain suit and it was in my cottage. You have one of the you too, with your Sims. You got the Sims gear, all we got the best rain gear possible and we're sitting there in T-shirts and shorts and it was freezing, pouring, cold, yep, and uh, yeah, carry on. It was, uh, it was, it was miserable. And we looked at the guy who brought us up. He opened the gates for us and he's like we're shutting her down. You guys are the last boat coming through. So I had that sense of relief.
Speaker 7:But I also knew that it was a torrential downpour, with thunder and lightning, and we still had a good 40-minute drive, probably to get back to our camp. So what we asked the guy we said look, is there any way or a restaurant that we can literally walk to for some shelter and something to eat, because we were starving? We only had a bunch of ice cream sandwiches on our boat. And he, uh, he mentioned to us something that we're gonna touch base on on this segment and, um, it's called the schnitzel shack.
Speaker 2:schnitzel shack and I'll tell you it was it would change my life siege yeah, man, it was like you know that, uh, the rainbow in the sky and there's like that, that thing at the end of the rainbow, that pot of gold was this was the schnitzel snack, or what was it shack oh my oh man, that was the life it is, and it was a lifesaver, but carry on with that, yeah.
Speaker 7:So buddy says he just got himself a schnitzel poutine. Oh yeah, and we got the champ with us, cody Kovacek, who's literally training in the UFC now, and I don't know if this guy was eating poutine or what, but he's basically like, listen, man, he's like you guys can go there and you know, I just the guy's like I had a schnitzel poutine. It was unbelievable. So we just, to be honest, we needed coverage. We were soaked, yeah, and we walk up to this place called the schnitzel shack. Nobody was there, it was just it was pouring rain, skies were black. That's when we realized that the local team we were in Lindsay Ontario, their OHL team, is called the Lindsay Muskie. We're buying those jerseys, by the way, the Lindsay Muskie. You gotta buy yourself a Lindsay Muskie jersey.
Speaker 7:And we roll up to the shack. Literally, it's a shack. It looks like a log cabin. And that's when we met the owner, max Walker. And I'll tell you right now not only did max walker make me the best sandwich I've ever had in my life, maybe I was also starving, but this guy made you got to check out the schnitzel shack. You got to go on their website, you got to go on their socials.
Speaker 7:This guy, I think I asked him. I said I said I didn't even know his name was max, by the way, I just and I didn't even know he was the owner. I thought he just worked there, young, good looking dude. I said look man. I said like, what are you guys known for? He's like we make the best sandwiches. I said, okay, I want a sandwich. He's like okay, he's like you're gonna have, if I correct me, if I'm wrong, you know what? I'm just going to make it up, but I'm going to check it out on my phone soon. Anyways, he told me what to order. It was a schnitzel that probably was 12 ounces, flattened out, folded up. Oh yeah, cheese curds, mushrooms, gravy, the bun. And I was like who the fuck Am I eating this thing? But I was starving. And then I was worried about I was worried about cody too, right and we split you and I split a.
Speaker 2:How romantic is this? We didn't think the sandwich was gonna fill us, so we're like we'll split a poutine too. A poutine, you know what?
Speaker 7:I mean, so cody orders the, the schnitzel poutine, and the thing looked like an absolute mess and, needless to say, it was frigging delicious. Everything that I ate from that schnitzel shack, including that poutine, was incredible. And he noticed the belt. He noticed Cody with the belt and he's like he came out to talk to us. It's pouring rain. We're sitting there, taro's making his YouTube videos on the spot.
Speaker 3:Yeah, he's, he's doing, he's always doing, no matter what if the camera's not rolled.
Speaker 7:This guy the camera's always rolling in in taro's mind and he, you know, he's making videos. I think he had the one where it's like he had the belt in his hand and he was like uh, uh I can't float like a jitterbug, sting like a ski yeahat like a jitterbug, sting like a ski.
Speaker 7:Yeah, float like a jitterbug, sting like a ski. These guys going nuts and Cody's loving it. That belt's been through hell, by the way, it was pouring rain. It's got musky slime on it. Oh yeah, I'm not sure if the, you know, unified and Champ has had to take that thing in for a polish, but we're holding the belt and this guy comes out and he's like I, I noticed the belt, you know, I noticed the belt. I'm a boxer and he was, you know, talking to cody and he's like, you know, cody's like, yeah, cody kovacek, they shake their hands.
Speaker 7:Next thing, he's a pleasure, thank you for coming to our place. He was very humble about it that you had this, this, you know, canadian bantamweight champion, come to your shack in lind, ontario, which is, you know, almost in the middle of nowhere. I mean, if you're not from Lindsay, Ontario, you probably would never know this place existed. And he was very, very accommodating and he gave us black garbage bags to put over our bodies for rain jackets, because he was closing up shop and we were freezing and it was pouring, cj, it wasn't letting up, it wasn't letting up, it wasn't. And he gave us these black jackets and that's you know. Fast forward to your YouTube sorry, your Instagram post and Cody's Instagram post, where you see the ew brother ew, what's that? What's that? And there's me with a frigging black garbage bag over me getting pelted by the rain, and he's covered up. You're covered up. And there's Taro just sunglasses on and a ball cap.
Speaker 2:Yeah, taro was the only one that had the jacket, and that's the problem, the only problem with going out on other people's boats. You're not prepared, you should be, but you know, all of our ring gear was back on your boat, you know what I mean. And I didn't have my wallet, so my cell phone was dead and luckily, the guy at the restaurant there let us use his outlets to charge your phone and that way we can make payment, because you tapped it and it just, we were like I felt it was fun because it brought me back to our startup, our grind back in the day.
Speaker 2:We were using garbage bags, we were using you know what I mean.
Speaker 7:That's what I said to Lou. I said that you hit it. You hit it on the head. That brought me back to the days where the motor was breaking in the middle of the bay and you're spraying. What the hell were we used to spray? Was it like some? It was a brake line fluid or something on the motor. Oh, yeah, yeah, yeah, fluid or something on the motor.
Speaker 7:Oh, he had it. Yeah, yeah, he had a carb cleaner. Remember that, yeah, carb cleaner. And we're trying to start the motor and you got the cap off of the motor and you're spring carb cleaner and Lou's yelling at you. Yeah, you know, that brought me back to those days, for sure.
Speaker 2:Everyone's got to start at those days Like I mean, look at those, what are those young guys? Average Ontario anglers? Right, love those guys, they're young. Those guys are young guys. I think they're I don't know, maybe out of university or whatever. But it's just like I don't think they got boats. They got, or I think they got like kayaks and stuff like that. Yeah, but it just shows you that, like when you're that age, you know you don't have the storage for a boat, you don't have that, maybe the vehicle to tow it, but you get by, man, and you still pop. And it brought me back to those days. Let's face it tone. We're spoiled. Now, when we go fishing and the bites off, what do we do?
Speaker 2:we go back to your cottage or whatever we have a drink or two or we go hunting, you know to grind like that, to grind where you're out there and you're just, you know, have boat snacks and stuff like that. It felt great, man. It was. It was all like I mean, no huge fish were caught, we caught some really good bass, um, but it was just, it was. I felt like it was this. It just brought me back, man and it is I'm giggly about it because it was. It was at the time it was tough, but I appreciate my ring gear now and I won't make that mistake again and I'll have a fully charged cell phone. Luckily you had yours and we could buy gas and we could buy all those things. But you know, when you don't have your boat and you just keep all that stuff in your own boat, it can be an issue, but but it was great man.
Speaker 7:It was fantastic, it was great. And listen people listening please visit the Schnitzel Shack If you are in the Lindsay area. They have two locations. They have one in Port Hope, which is the original location. It was awesome to talk to Max earlier Max Walker, I mean, what a last name. This guy's got Yellowstone written all over it Three Toronto Road in Port Hope, ontario. If you're in that location, if you're in that area, if you're fishing the Gany and you're fishing the rivers, go check out Max at the Three Toronto Road, port Hope location. Also, if you are in the Lindsay area, if you are going through those locks, those famous locks that location is at 18 King Street in Lindsay, Ontario. It's literally right behind the government building that lets you in through the river and go visit, go have a schnitzel. Tell them that Smash and Showtime sent you and I'm going to tell you right now it was probably one of the best accidental stops we've ever had to make, and that's that's just creating content, because now I'm not going through that place without stopping there that's for sure.
Speaker 2:No, and, and everyone knows, I'm a munja cake, so it doesn't take me uh much to impress me with food. But when I see one of my best friends, uh, that's uh a really good chef, and he bites into the sandwich and he's this like oh my god, this is good and it takes a lot for you, man, you have to admit it, like I mean it was the best, it was probably the best sandwich and I know we were freezing, we were starving and everything tastes good.
Speaker 7:And you know, even when we went to the after party after the champ on the belt and we went and we had that street meat we had in downtown toronto, we had that sausage and I loaded it with sauerkraut. Sure, it tasted amazing. But I'm gonna tell you this right now you mentioned it as a chef, as a cook, whatever it is. It was the real deal. This sandwich siege was and you could drop cody a line. Cody had that poutine. He he polished it, he did man, and he looked at me. He was like I'm like can you eat this shit while you're training? He goes. He's like I'm not supposed to be eating like this, but he was.
Speaker 7:It was close enough to his fight where he was still on the you know he was able to splurge, slash kind of splurge, and he was like like I am so glad that we actually stopped at this place because it was absolutely delicious. Now we gotta fast forward because we're running out of time. But we ended up going through the river. We got back to the camp soaking wet, we were freezing and you know, we had probably the most. I don't know I'm going to say oh man, I can't even think of the words right now, but I'm going to say it was exciting, an exciting adventure out on the lake. We caught some big fish, some average fish. We got to, you know, have a little bit of a heart attack, got to meet some people on the lake as well. But we get back, we get back to reality.
Speaker 7:And me and you, after we wrapped up the weekend because we both went to work the next day and cody stayed, I think, that morning and went to flip some docks with taro, which he said they got a few, but did it hit you like when you were driving to work that morning because I was driving in and I was just like man we got to go back to our roots. We got to go back to multi-species fishing and don't be afraid to downsize as well, like we did, and and I felt like I learned a lot on that trip not only to pack my rain gear, make sure you got full tank of gas. If you're going to do a trip like that, um, plan your route. Obviously it wasn't a disaster, but it could have been. Um, it could have been. You know, it just hit me right there. It's like we we got to do more of this and I think it just makes it, you know, a better quality trip and a better all-around trip it does, man, and uh, it just shows you when you're on the water.
Speaker 2:Like I mean, a lot of times we're fishing prime time, we're fishing mornings and we're fishing nights, we leave the afternoons alone. Lot of times we're fishing prime time, we're fishing mornings and we're fishing nights, we leave the afternoons alone. But man don't sleep on those afternoons, like I mean, it just just grind it out and and let's talk about what we have for dinner.
Speaker 7:I know we're running out of time, but what you put together the chops- yeah, the chops is funny because, um um it man, I felt bad because I said to you before Cody was coming up, I said I'm going to make this guy the best dinner he's ever had in his life and I just didn't have the time. I didn't have the time to go out and get all the shit that I needed because you know I was at work on that morning and you know Chef Craig was away, he was at a wedding in Portland and I was running the kitchen. Dan was going crazy at the other shop and I just didn't have the time. I know it's no excuse, but I knew I had some lamb and I knew I had some scallops back at the camp. So I got back and I felt bad. I'm like, hey, cody, I'm like are you okay with?
Speaker 7:You know, a couple of lamb chops and some scallops? And he's like are you crazy? He's like what are you talking about? Why not? So I didn't have any propane. I don't propane in the barbecue. So I did the old chef technique, where it's the reverse sear, reverse seared. I chopped all the lamb chops. There were racks of lamb and I chopped them all. I think we had 12 chops and I didn't even bring out the scallops. It was you, because you remembered from our ice fishing trip.
Speaker 2:You're like do you have any of those things in your freezer, those little nugget?
Speaker 7:things that you make. I'm like you mean the sea scallops. You're like, yep, I'm like sure, do bud Still have them in the freezer from our ice fishing trip? So I end up Frenching these chops and again I did the reverse sear and all I had Siege. All I had was butter and salt. I had nothing special, nothing fancy, so I seared off some lamb chops, medium rare, and it was like giving lollipops to a two-year-old.
Speaker 7:Kovancek was losing his mind and you were losing your mind and I'm just like, okay, well, this is working out. I had I and I'm just like, okay, well, this is working out. I still had some chipotle aioli that I had from the last time we were there oh, that was so good. And I had some horseradish. So I made a horseradish aioli out of nothing. Like I made shit out of nothing. And you know, that's when you looked at me and you're like, do you have any of those little nugget thingies? I'm like you mean the scallops rinsed in the cold water. They thawed out quick pan, seared those babies off, and I think kovancek was impressed and I think it turned out to be a pretty good snack before we went to bed that's why I appreciate your craft.
Speaker 2:You did what I do on the water, like I mean, you make things work right, like if if I'm not getting bit on something, I'll switch it up and do this. It's your wheelhouse. Your wheelhouse you can put together, and you felt like you were not at par. You know what I mean. You're like oh, I guess I'll put something together, but just to see your brain in motion and we got to start filming this stuff. But what you can put together last minute is a lot of people's like I don't know what to say Like they're one of their best meals they've had all year. And you're throwing it together in 10 minutes. It's nuts, man, yeah it was awesome.
Speaker 7:I'm just glad it worked out, because I would have been really embarrassed because all I would have been able to offer him were some cheddar cheese fishies. That my kids eat the crackers because that's all I had, and again you don't plan that kids eat the crackers because that's all I had, and again you don't plan that and we, we. I'm just glad it worked out for cody and I want to take this time to thank the champ, the unified bantamweight champ, canadian champ follow him follow him on his instagram.
Speaker 7:He is the best fisherman in mma hands down the best fisherman in mma. We are just getting started with cody. We're going to be doing some checking in with the champ uh, sporadically on the Eating Wild podcast and this is not the last you heard from this guy. We are bringing him on. We are going to talk about his next upcoming fight. He is going to be. He signed Siege. I think we're allowed to say it now.
Speaker 2:Yeah, I think he's just waiting. He's just waiting and we'll see.
Speaker 7:I think he said he signed up as a call. Uh, he is on the call. He's on call. Basically, anyone drops out of a major fight, correct?
Speaker 2:yeah, and it looks like he's going to be on the contender series if everything works out well. If not, I believe he will be uh defending his bantamweight, uh belt, and I think uh unified has a venue in tor in the fall, and if anyone has a chance, regardless, if Cody's on the fight card, unified in Toronto, no joke is amazing.
Speaker 7:I felt like Dana White brother. We were sitting ringside. It's so good. I was at Rebel Nightclub. The bottle service was going, the food was incredible. I was watching these people walk around with like unbelievable food and the venue to watch a fight was just. It was off the rails and affordable and affordable.
Speaker 2:Like, let's face it, ufc rolls into toronto. You're, you know, a thousand bucks gets you not much, but uh, we're big fans. We're big fans and we felt that every fighter that was there was not a boring fight, because all these kids I shouldn't call them kids, but all these guys and girls have something to prove, so they're putting it on the line and it was phenomenal. It was phenomenal, great venue great scrap.
Speaker 7:Congratulations to Cody. Big thanks to Taro as well for taking the time on his busy schedule shooting with Jay Seaman signing autographs at sale in Oshawa. Follow Fish City Tours. This guy's insane. Also check out some of his socials. We will be doing some stuff up ahead with Taro as well, so look out for that we do, we got some crazy stuff happening.
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Speaker 8:Hi everybody. I'm Angelo Viola and I'm Pete Bowman. Now you might know us as the hosts of Canada's favorite fishing show, but now we're hosting a podcast. That's right. Every Thursday, ange and I will be right here in your ears bringing you a brand new episode of Outdoor Journal Radio. Now, what are we going to talk about for two hours every week? Well, you know, there's going to be a lot of fishing.
Speaker 3:I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.
Speaker 8:Yeah, but it's not just a fishing show. We're going to be talking to people from all facets of the outdoors, from athletes, All the other guys would go golfing Me and Garth and. Turk and all the Russians would go fishing.
Speaker 4:To scientists. But now that we're reforesting and letting things breathe. It's the perfect transmission environment for line fishing.
Speaker 8:To chefs If any game isn't cooked properly, marinated you will taste it and whoever else will pick up the phone. Wherever you are, outdoor Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside. Find us on Spotify, apple Podcasts or wherever you get your podcasts.
Speaker 7:Siege. We are running out of time. We need to touch base on a few things. I want to first of all congratulate our latest winner on the Eating Wild podcast giveaway, which was an awesome chef knife from Kukushkin, from Mike from Kukushkin we're going to talk about him in a quick second and that amazing knife, roll the bag, and you know. I want to say congratulations to Andrea Hickey from Lincoln, new Brunswick. Ooh, New Brunswick.
Speaker 7:Yeah, new Brunswick. Actually, I just got the notification today, siege, that it has landed at her doorstep. Congrats, congratulations on winning that. Talking about Mike from kakushkin, siege, I got, I got. I feel like oprah, I got some huge news. Brother, we're just gonna be, we're gonna be popping stuff in people's pockets like crazy, but the stuff that I'm talking about isn't gonna fit in your pocket, it's gonna fit in your backyard okay, my backyard. Mike from kakushkin Knives.
Speaker 7:We have created, we have finally finished the collab. We are dropping two eating wild fillet knives what? They're not available as of yet, but we have the prototypes in hand. We got two sizes. We got a seven and a half and a nine inch. I'm telling you right now, siege, I have the prototypes.
Speaker 7:These are probably the best, and I'm going to say this because I use knives every single day for a living. Okay, it's like talking to a hockey player with a stick. These are probably the best knives I've used in the kitchen filleting. I used it on salmon already. I've used it on tuna. I've used it on mahi. I've used it on the orange roughy. I'm talking like really, really bony fish. This knife is insane, siege. I need you to drop this on Instagram very, very shortly. People listening look out for cj's post because we are going to have limited inventory. And I say limited inventory because we're talking about mike from kakushkin developing and creating this amazing sportsman knife and we are going to be very limited on supply, but we are going to be able to sell these to our listeners and Siege. I said I was like, oh, we're giving one away, we're giving one away, yeah, as soon as German steel, german steel fillet knife you're giving it away.
Speaker 7:We're talking German steel. We're talking custom handles. We're talking Eden Wild logo. We're talking Mike from Kukushkin. If you haven't checked out his knives yet, I'm telling you right now, this guy's got the best knives on the market. I use them, my chefs use them. We've been talking with Mike for almost a year now about developing a knife for fishermen, for hunters, for the outdoorsmen. It finally arrived. I have it in hand. I approved it today. Have it in hand. I approved it today. I just needed to use it a few times to make sure that it's exactly what our listeners and the people that are average fishermen can use.
Speaker 7:The price point is going to be probably the cheapest, probably the cheapest knife out there for the quality you're getting and I can tell you that right now, because there's a lot of knives that are out there that you know when you open out of the package they're sharp as hell. Clean two or three fish and you're slicing your fingers off because they're shit. I'm telling you right now I will stand by this knife. Look out for that.
Speaker 7:We're dropping the news right now and I'm going to get you Sie, you siege to put that on social media the moment I received that shipment from mike. We are doing a giveaway on instagram. You have to follow the steps from cj uh to win this um giveaway. You will be the first person to get your hands on an eating wild fillet knife. Again, we're dropping two sizes a smaller one for your panfish, your walters, your pike, your crappy, and we're going to do a nine inch to get into your saltwater species your tuna, your mahi, mahi salmon as well, rainbow trout, whatever floats your boat. You heard it here first, folks, and stay tuned for that. And uh, I'm not done siege.
Speaker 2:What do you mean? You're not done. You just said the knives, that's it. We're not done. Hit it, coach, coach hit it.
Speaker 7:No, don't, coach, put your guitar away. We're not done. We're not happening. Nope, we're not done. Eating wild for the summer. We are in early july. Eating wild for the summer is going to be giving away on the Fish in Canada website exclusive. You have to listen to the next three or four podcasts because there's going to be hidden codes. There will be hidden codes, just like the knife bag, just like the knife. There's going to be hidden codes. You might even hear one in this episode. I don't know. You might even hear one. Stay tuned. I don't know. You might even hear one. Stay tuned.
Speaker 7:We are giving away a one-of-a-kind Traeger slash barbecue smoker worth value $2,000. We are giving this away, brother. This is the eating wild summer giveaway. Get it while it's hot, get on to the Traeger. We are talking smoker, automatic smoker.
Speaker 7:Listen, I'm going to be honest, siege. I haven't used this top-of-the-line model myself. I don't even own this. I don't even have this in my repertoire. I have everything in my kitchen. I have smokers. I got Rationale combi my repertoire. I have everything in my kitchen. I have smokers. I got rationale combi ovens. I got everything. This smoker is the Ferrari of smokers and this could be in your backyard. All you got to do is listen to the podcast. We're going to give away some codes. You're going to log on to the Fish in Canada website. You can enter on contest. Go on the website, go under contest, look for the Traeger, drop your name, fill out the ballot and, if you can get the product codes, you have to listen to the three to four next episodes. You'll be walking away, delivered to your front door. All you got to do is buy the wood and you're having a party siege.
Speaker 2:That's amazing man, and I think buy the wood and you're having a party siege. That's amazing man. That's, and I think, uh, with the bonus code, you get 100 extra entries 100 entries like that.
Speaker 7:All you got to do is just punch in the, the, the, the bonus code. You get 100 entries. You do that for all three up, all three or four episodes. You're in the hundreds. It's going to give you a good opportunity to win this trigger. I'm not even going to tell you the model. Whatever model it is, I could tell you this it's going to be on the Fishing Canada website. It's going to be exclusive on the Eating Wild podcast and good luck to everybody. Congratulations to Andrea Hickey again for winning our last giveaway, but this one Siege. I'm going to say this is the biggest prize we've given away in the Eating Wild history.
Speaker 2:Yeah, we're lucky enough to have people that support the podcast and, you know, hook us up and for a chance for a listener to win something like this. It's phenomenal and I want to win it, but I guess I'm out of the running. Maybe pete bowman can he win it?
Speaker 7:no, probably not bo rod. Bo rod's got this already. It's in his backyard. He's got a double decker. Let's be honest, you know what I mean. I actually texted bo rod the other day. I said you come into the fight with us in vegas. We're going to ufc 306. He's like nope fishing fish, this guy. He a bull riding.
Speaker 2:He's like nope, we're filming.
Speaker 7:We're fishing, he's not coming, he's like, but put a thousand bucks on red. I said, no problem, okay, we're going to take the money and leave. Yeah, that's it. You know, and listen, it's going to be a great giveaway. We're excited, it's the summertime, have time siege to fit in a couple more things question of the day and we're going to follow it with a recipe and we're going to wrap this show up. Uh, what do?
Speaker 2:you got for us, champ. I have a question of the day from let me see fan mailbag. There's my folder and bringing it up. Okay, it's from chuck. It says hey guys love catching your podcast each week and had a question for your show. As someone who fishes a fair bit and enjoys short lunches at our cabin in kippawa, quebec, I'm wondering what is the best oil to use to fry fish and potatoes. We currently use canola, canola, canola oil in the 16 liter container from the big box stores. I see there are some anti-foaming additives in it. Not sure if it's the healthiest option when cooking at high heat. I've read conflicting things on this, but here there are better options. What do you use? A fair bit of oil. So trying to. What does it say? Oh, sorry, I'm reading from my phone here Trying to keep it reasonably price-wise and somewhat healthy. Should I stick to with a quality peanut or canola oil or is there a better alternative out there? Thanks, chuck Great question Chuck.
Speaker 2:Yeah, it was good he really thought about that question.
Speaker 7:Yeah, it's a great question and you know what, cj, this is the first time I'm hearing you. We didn't talk about this question. I didn't know what was going on. You told me you had a question from some dude from Quebec. Chuck, love the question. Here's the thing. He mentioned something pretty important. There's a pretty important part of that question is price point.
Speaker 7:The reason why people use canola oil when they're deep frying I deep fry every day. We deep fry everything Um is because one it's cheap, pretty much like it is. It's a cheaper thing. Most, most restaurants are going to use canola oil. Here's the thing about canola oil it can handle the high heat. So when you're frying multiple things say you're frying chicken wings, say you're frying fish, whatever it is, and you're frying all bloody day, well, if you use olive oil, that olive oil, you're just going to be burning your food. It can't handle the high 350, 400. And that's usually what you're frying at. Let's be honest, if this guy's doing a short lunch, I guarantee Chuck you're doing it over wood and a skillet. You're getting that oil beyond 350 because at this point you can't really control your flame, you're just getting the high heat. You're going. Here's the thing. There are different alternatives, but, yes, they are going to be expensive.
Speaker 7:One of the things that I would suggest is real pure coconut oil. Coconut, yeah, coconut oil, it can handle the high heat. Oil it can handle yeah, coconut oil, it can handle the high heat. Listen, man, this is what. This is what the Malaysians, you know, the Peruvians, the, the, the, the people in there's a recipe that I've I've done before. It's it's actually I cook with it all the time on set. It's a Fijian recipe. It's with salmon, and the Fijians use coconut oil on everything. Not only do you have the health benefits from it, it's actually considered one of the good fats, it's actually keto-friendly. So, people that are on keto diets, you know you have to have its only good fats and eventually the fats eat the sugar. Blah, blah, blah. You're losing weight.
Speaker 7:The only thing I would say about coconut oil per se is the flavor. If you don't enjoy the flavor of coconut, you're going to get it. You're going to taste it in your fish. You're going to taste it in your chicken. You will taste a tiny hint of coconut, but it's high enough fat siege that you can cook it at a high level, a high heat, and you will get the same results as your canola oil or vegetable oil per se. So here's the thing. There are a lot of people that will look at this and be like, okay, I don't like the taste of coconut oil, but I like the fact that it's a healthier option. That's what you mentioned in the question. And I like the fact that it's not priced high because it's not Coconut oil.
Speaker 7:Back in the day used to come silicified, because coconut oil when it's held at room temperature is silicified, so it looks like lard. Right, it's not in a tin or an olive oil or vegetable oil plastic bottle where you just see the oil. It actually looks like lard because it solidifies. It's like putting olive oil in your fridge. When you put good pure olive oil in your fridge Siege, you should pull it out of your fridge and it should be totally solidified. If it comes out liquidy, you're not buying olive oil. That's a good tip out there for people listening. So if you don't like the taste and flavor of coconut oil because that would be my number one choice One it's come down in price a lot. It was trendy for a bit Trendy, screw you up.
Speaker 2:They do, man, I was going to ask you about that because I see a lot of avocado oil now. Yes, I see he was mentioning peanut oil. Yes, it's all trendy, brother. I use avocado and, to be honest with you, I quite like it. I haven't done it on fish yet. Yeah, you can't fry with it. I was going to ask you Don't fry with it?
Speaker 7:No, you can't, it's like olive oil, it's just going to burn the shit out of your stuff. Now, it can't, and he mentioned it. What can handle the high heat? Well, coconut. The Fijians, the people from Hawaii and stuff like that. They've been using coconut oil forever. We have in North America. This is just now a trend because of keto and the LCBO magazines that you pick up for free, everyone's like yeah here this and that they're fucking me up, because now all the cheap meats are expensive. Now you know what?
Speaker 7:I mean I remember I used to get short ribs thrown at me. Now the LCBO posts a short rib recipe in their book and now it's double the price. So try coconut oil. I believe you can get a pretty good price on it. Now you can actually get it in liquid form as well, but it melts right away once it comes to room temperature most of the time.
Speaker 7:And another thing I was going to say is actual lard, and don't be afraid to use tallow. We had Chef Doris on with. She came in my kitchen, she cooked with me. She brought me a beautiful gift. She brought me a jar of Wagyu tallow.
Speaker 7:And tallow is just basically, you're saving the fat from the meat that you're cooking and you're rendering. So, for example, if you're cooking a duck breast and you're rendering down duck fat, you can actually jar that fat, put it in your fridge. It will solidify because it's natural, it's flavorful. Don't be afraid to fry your fish in tallow, because I'll tell you right now that is probably the healthiest and cheapest way of frying your fish, because I'll tell you right now, everybody cooks during the week. If you're pan searing anything that has any kind of fat content to it steaks, ribeyes, duck breast, duck legs, turkey goose, whatever has high in fat.
Speaker 7:Siege, keep that fat, render it down, pork belly, whatever it is. Again, you're going to get that flavor profile. There's nothing you can do about it. But try that. Try that, chuck, and I'd be very curious to see how that turns out. And I totally agree with you Canola oil is the unhealthy way of frying. But for us, siege in North America, it's the most, it's the easiest to get your hands on, it's so cheap and people don't realize that there's no health benefits in using canola and vegetable oil. I go through this with actors and actresses every single day and it's either olive oil, like you said, avocadola oil, but throw in the coconut oil siege, it might change your life because it's actually a good fat and you can cook with that at a pretty high heat, so great question, Chuck.
Speaker 2:You mentioned something. It is a great question, Chuck. I'm just going to expand on that a little bit. You mentioned earlier about lard. Recently I saw a video with Taro's buddy Jimmy or Jay Siemens, and he did his catch and cook in lard, Yep, and it looked phenomenal. I know, I don't know the price of lard and I don't know how healthy it is for you, but man, he said, I got to try it. I'm going to try it with my father Render down fat Siege.
Speaker 7:It's rendered down, it's natural. You can go to your butcher and they'll give it to you for next to nothing, because when they're trimming their meat for their customers, all they got to do is render it down and, you know, jar it and that's your. All they got to do is render it down and jar it and that's your homemade lard, it's your tallow, like I said. So at the end of the day you have it in your hands. It's taking the time and doing it, and next time you make a steak, don't put it on the barbecue, because all that fat is just going to drip into your grease pan and it's done.
Speaker 2:That's a good point. I know with my father. When he makes fish fry he keeps the bacon grease and he waits for it to form harder, like you were talking about, and then mix with the bacon grease and fish pan fried.
Speaker 7:Bacon fat.
Speaker 2:Bacon fat is one of the best fats you can have.
Speaker 7:Think about it, I'm so hungry now, oh my goodness. Great question.
Speaker 2:Great question.
Speaker 7:Great question brother.
Speaker 2:Thanks for Chuck for saying it. And then, if anyone else feel free, send us questions over to our email address. The Eating Wild Podcast. Is it TheEatingWildPodcast at Gmail?
Speaker 7:TheEatingWildPodcast at Gmailcom. You can check us out as well. You can check out our Instagram TheEatingWild. Again, dm Siege. He'll get back to you with any questions you have. I'll try to read them. I have my best of my knowledge. Again, don't take my word for it. This is just all personal preference. Don't care whether you like it or not. I'm just telling you how I feel about the situation. Could be wrong, I could be totally wrong, but this is just from my experiences and for what I like and uh, you know, I'll tell you right now, siege, one thing that we need to do more is take advantage of the natural shit that we have in front of us, and that is saving your fat, saving your grease, and I'll tell you right now. Putting a piece of like, like jimmy or j Jay Siemens did on his video, it was probably the best looking piece of fish you've ever seen.
Speaker 2:With lard. Yeah, and I'm seeing a trend a lot more now. There's a lot more shore lunches going on and I think it has a lot to do with the prices of groceries. And we want people to be responsible. Only you know, catch and keep the smaller ones slot size. Leave the bigger ones alone. Let's not go back into the 80s where you're holding up stringers of fish with that metal stringer with all the fish from it. But fish responsibly and, yeah, take advantage of eating these beautiful walters and perch and crappie. You know the grocery I I could get carried on. I know we're running late, but, like I mean the prices of groceries and all that but sure, lunches, keep the pictures coming on to us and, uh, we'll post them or reshare them love it, and I'm gonna end this uh episode um, very quickly.
Speaker 7:Siege, I gotta run. But uh, with the recipe of the day. I figured we were talking were talking about Max Walker at the schnitzel shack and I figured let's do a schnitzel, let's do a schnitzel sandwich, let's recreate something called the smash witch and instead of pork, which is very traditional, with the schnitzel we're going to do wild boar. Are you kidding me? Yeah, we're going to do a wild boar sandwich. We're going to start it out, we're going to pound it out. We're going to grab a, I think traditionally, with schnitzel you use the loin, so in this case it'd be the backstrap. You want to trim that backstrap down, so you want to grab a nice lean piece of the backstrap of the animal. In this case we're going to use wild boar. Grab yourself a rubber mallet, grab yourself a meat pounder, whatever it is you have in your toolbox. Put some saran wrap. I'm going to say you want to cut that piece into about five ounces, four to five ounces. You're going to cover that piece in saran. Put it on top of a cutting board and just pound it right out, smash it with a hammer, with a rubber mallet a meat For me, I would use a meat mallet and you want to flatten that piece out as thin as possible. You're going to dredge it in some egg wash, salt, pepper, parsley and you're going to put some panko breadcrumbs into it. I use panko because of the gluten-free aspect of it.
Speaker 7:A lot of people now are eating healthy. You want to make this a little bit healthier. You're going to fry that siege in some fresh coconut oil, like we talked about. Again. We're going to post this recipe on the Fish and Canada website Once that has become golden brown. Now remember, when you're frying at high heat and this goes for fish too it's not going to take long A lot of people over fry and it makes things tough. You don't want to do that.
Speaker 7:As soon as you get that indication that you got a nice golden color, flip that baby over, let it fry, pull it out of the oil, turn your heat down, put it onto a paper towel, let that oil sort of soak into that paper towel. You're going to grab yourself a nice color brezza bun. Use whatever bun you want. It could be a hamburger bun, I don't care, you need a piece of bread. What you're gonna do is you're gonna I'm going schnitzel shack. Here we're going cheese curds, gravy, mushrooms, onions on top of that bun, covered all over that schnitzel, and I'm telling you right now that is a smash the wild boar schnitzel witch. I'm going to post this recipe on the Fish in Canada website and whoever makes this you don't have to make this with wild boar, you can make it with venison pork beef.
Speaker 7:I want a picture. You know why I want a picture, siege, why I'm throwing you a curveball. But the first person that makes the sandwich takes a picture, sends it to you. They're getting an eating, wild fillet knife sent to their front door. Sent to their front door. I feel like Oprah, we're doing it here. Live, make the ouiche. Send it over to CJ. I want to see the picture If CJ gets it. The first person that does it, cj, we're going to send them a knife. How's that sound?
Speaker 2:that sounds amazing. So they can do venison, they can do wild boar, they can do pork beef pork chicken.
Speaker 7:Okay, I want to see the sound and and listen. I gotta prove it. If it doesn't look like a smash witch, sorry, it's not good.
Speaker 2:And you can tell them smashed in to prove it, sorry well I'm sending it to you because, like you said, I'm a munchie cake. You send it to me. I'm going to be like it looks beautiful, so I'm sending it to you. I'll send it to Lou. And speaking of Lou, what are we going to wash that down with?
Speaker 7:Oh man, that's a hard one. We got to call Lou. The problem with Lou is you know what lou is that guy's fishing? He's on georgian bay, like he's already getting caught. The next time we have lou on he's gonna. He's gonna have two or three episodes of content because that guy's been popping.
Speaker 2:He took yeah and he took one of his uh I think he took one of his contractors out on the water and a list. He's actually a listener as well. Him and his brother are listeners and uh, yeah, we got to recap with lou. He's making big boy moves in his company right now. He's acquiring property and, yeah, he's doing it. He's killing it and I think he's going to Portugal soon too. But anyway, what are we going to drink with this Don? I drink everything.
Speaker 7:I'm going to tell you right now I had something. I had something for the first time and it was an accident. I went to a restaurant for my daughter's. It was my daughter's. She graduated grade eight, so she's going to grade nine.
Speaker 7:Yeah we took her to her favorite restaurant, milton Ontario, and I ordered a Negroni because I love Negroni. If anyone hasn't had a Negroni before, you're out of your mind. You have to order a Negroni. But they didn't give me a Negroni by accident. They gave me an old fashion. Have you ever had that before? Oh, yes, that's with bourbon. It's with bourbon. Yes, they up.
Speaker 7:They gave me this old-fashioned and looked at it, looked like a negroni. And then I tasted it and I tasted the smoke. I tasted the smoke of the bourbon and it had the marichano cherries. I had an orange peel and it was kind of reddish, orangish, and I drank and I said this isn't a Negroni, but it's missing the bitterness and I went to the waitress I said what is this? She said oh, it's an old fashioned. I said I've never had an old fashioned. I didn't order an old fashioned. I ordered a Negroni and she's like oh, it's our mistake, we'll make you a Negroni. He said no, you're nuts, I'm drinking this. It's delicious, that's awesome. And you know what, when you're eating something greasy like that and you got the cheese curds, you got the mushrooms, you got onions and it's covered in gravy and you got a fried piece of meat. Can you imagine drinking something as smoky and as bold as bourbon and adding a bit of the citrus with the old-fashioned? It is siege. An old sounds like a good night right there a smash oh man
Speaker 7:hey, all you gotta do? All you gotta do is go buy all the elements and come up with your own recipe, and I'll tell you right now it's best drink I've ever had in my life. I don't even know if it pairs. I don't know, I'm not lou, but I'll tell you right now. For me it's probably one of the best sandwiches I've ever had in my life. I don't even know if it pairs, I don't know, I'm not Lou, but I'll tell you right now. For me it's probably one of the best sandwiches I've ever had. And to drink an old fashioned with it, why not?
Speaker 2:What do you think? Yeah, that's a great call. I mean, I would probably pair it with Old Virginia on draft, you know me and OV on draft. But what do I know, man, I'll drink anything. If you're pouring, I'm drinking.
Speaker 7:If you're definitely cooking.
Speaker 2:I am eating. That is definitely a fact.
Speaker 7:Well, listen, man, it was a great recap. It was a great experience, brother. And check out CJ on our socials, on the Eating Wild podcast on Instagram. Again, we're on Facebook as well. Drop us a line theeatingwildpodcast at gmailcom, gmail, gmailcom. If you have any questions. And listen, make yourself that sandwich. Take the picture. Dm CJ, I'm telling you right now I will personally ship you one of our Eating Wild custom German steel filet knives and I'm excited for this. Cj, I'm excited about the Traeger. Eating Wild is popping this summer and, uh, thanks for taking the time to join with me today, buddy it's always a pleasure, man, it's always.
Speaker 2:And you look great, by the way I don't know if it's a haircut. I don't know if it's your haircut or whatever I wish our viewers could see it.
Speaker 7:You look fantastic yeah, it's actually gorgeous.
Speaker 2:But thanks for asking, I wouldn't go that far, but you look good, you, you look good, I like what you're doing with the facial hair.
Speaker 7:You almost look homeless, but it's cool, yeah, I look a little homeless.
Speaker 2:I'm in summer mode and I'm just going to pop on the water and not shave. My wife hates it, but hey, what do you do? Don't care.
Speaker 7:This is Smash Malecka we're checking out of here. I got Top Dog Pereira, hookset Martins and my lovely beautiful co-host and co-host of the day, christopher Showtime Johnson. Coach, you can hit the music now. Catch us next week and fish on tight lines. Ciao, get the net, we'll be right back.